If you’re looking for a heart-warming dinner that’s ready in a quick hurry, you can’t go wrong with this 20-minute loaded baked potato soup. Packed with all your favorite toppings in every bowl, this soup will hit the spot.
While I could have called this a 30-minute loaded baked potato soup, we all know that 20 minutes is better than 30 because that’s 10 extra minutes to eat. On a fast-paced weeknight, those extra ten minutes really add up! Especially during sports season!
Inspired by another favorite
I took another popular soup recipe of mine and adapted it to use potatoes. The results were so delicious, I just had to share! I love, love, love how quickly this recipe comes together. Even better, it tastes like it’s been simmering on the stove for hours. Add toppings as you’d like- cheddar cheese, sour cream, and bacon with a few chives is how I enjoy it.
Why You’ll Love This Recipe
- It uses simple ingredients. We just need some of the basics like seasonings, broth, and potatoes for the base, but adding in bacon and cheese really elevates this dish.
- It’s quick to assemble. Thanks to a few shortcuts like using a microwave and powdered onion instead of fresh, we reduce the hands-on time needed to prep this recipe.
- It’s delicious! All of your favorite baked potato flavors in one place. This soup is great with a slice of crusty bread and butter and is ideal on those cold weather nights.
Potato Soup Ingredients
Potatoes– You will need 3 medium-sized russet potatoes for the soup. This will give us a great texture and consistency throughout.
Broth– Use 2 cups (roughly a can) of chicken broth for the base of the soup.
Milk– Adding 2 cups of milk to the soup broth will give us a richer and creamier soup.
Potato flakes- You will need 1 cup of mashed potato flakes. I like to use potato flakes in this recipe for flavor and as a thickening agent.
Onion powder- Use 2 teaspoons of onion powder for added flavor. I use onion powder as it’s faster to use than chopping up an onion.
Butter– You will need 2 tablespoons of butter for a little more richness.
Salt and pepper- This will be added to taste, so add in more or less depending on your preferences.
Bacon– Use 4 slices of cooked crispy bacon that has been crumbled into smaller pieces, or just use 2 tablespoons of bacon bits.
Cheese– You’ll want 1/2 cup of shredded cheddar cheese plus a little more for topping your soup with later.
How to Make 20 Minute Loaded Baked Potato Soup
Prep potatoes
Wash and pierce the potatoes with a fork.
Place them onto a microwave safe plate and microwave them for 8-10 minutes. Check on the firmness after 8 minutes. They should be pretty soft. If they aren’t, place them back in for another 2 minutes.
Prep soup
While the potatoes are cooking, melt your butter in a medium sized saucepan.
Add in the onion powder, a few shakes of salt and upper, and the broth.
Turn the heat up to medium-high and cook until the broth begins to boil.
Once boiling, turn down the heat to medium and then add in the potato flakes, whisk to incorporate.
Stir in the milk and continue to cook on medium heat. Lower the heat at any point if the soup is about to boil.
Add the potatoes
When the potatoes have finished cooking in the microwave, transfer them to a cutting board.
Using a hot pad, quickly dice the potatoes. They don’t have to be perfect but remember to use the hot pad so that you don’t burn your hands.
Add the diced potatoes to the soup and use the whisk to mash them around in the soup. You don’t want to get rid of all of the potato chunks, but you will want to mash them up a bit to get rid of some.
Add toppings
Stir in half of the crumbled bacon and the cheese. Stir until melted.
Serve
Divide the soup into serving-sized bowls.
Add the remaining bacon bits and cheese on top.
Add some sour cream and chives too, if desired.
Serve warm.
Enjoy!
20 MINUTE LOADED BAKED POTATO SOUP
Ingredients
- 3 medium russet potatoes scrubbed
- 2 cups broth
- 2 cups milk
- 1 cup mashed potato flakes
- 2 tsp onion powder
- 2 TBSP butter
- salt & pepper to taste
- 4 slices bacon cooked crispy & crumbled (or use 2 TBSP bacon bits)
- 1/2 cup cheddar cheese + more for topping
Instructions
- Pierce the potatoes with a fork. Place them on a microwave- safe plate and microwave them for 8-10 minutes. (Check how firm they are after 8 minutes- they should be pretty soft. If they aren’t put them in for an additional 2 minutes.)
- While potatoes are cooking, melt butter in a medium sized saucepan. Add in onion powder, a few shakes of salt and pepper and the broth. Increase the heat to medium high, until broth begins boiling. Once it’s boiling, turn heat down to medium and add in the potato flakes. Whisk until they’re incorporated. Add in milk. Continue heating on medium, turning heat down if it looks like it’s about to boil.
- When the potatoes are done, transfer to a cutting board. Using a hot pad, you’re going to quickly dice the potatoes. They don’t have to be perfect- just dice them up using the hot pad to help hold them so you don’t burn your hands.
- Add the cut potatoes to the soup. Using your whisk, just smash them up a bit more while in the soup. You don’t want to get rid of all of the potato chunks, just mash it up a bit to get rid of some.
- Add in half the crumbled bacon and the cheese. Stir until melted.
- Serve, topped with remaining bacon bits, cheese, sour cream and chives.
Nutrition
How long is baked potato soup good for?
This soup is best when served immediately, but you can keep leftovers in an airtight container in the fridge for up to 2 or 3 days. If needed, add in a little more liquid to the pot as the leftovers reheat later.
Why do they call it loaded baked potato soup?
It’s called that because we load it up with toppings like cheese and bacon. You can even add more toppings like sour cream, green onions or chives, etc. Whatever you’d normally enjoy on your baked potatoes would probably taste really good mixed in or added on top of your bowl of soup.
Can I use leftover baked potatoes instead?
If you happen to have leftover baked potatoes already sitting in your fridge from a previous meal, go ahead and dice them up for this soup recipe instead of cooking fresh ones. This can really help to reduce a lot of the prep time since the potatoes are already cooked through!
Check out these other great soups and stews recipes you’re sure to enjoy!
- CROCKPOT POTATO SOUP
- CREAMY TOMATO SOUP WITH TORTELLINI
- TORTILLA SOUP WITH BLACK BEANS
- COPYCAT CHICK-FIL-A CHICKEN TORTILLA SOUP
- WISCONSIN CAULIFLOWER SOUP
- CHICKEN CORN CHOWDER
- LASAGNA SOUP
- SLOW COOKER FRENCH ONION SOUP
- OLIVE GARDEN CHICKEN GNOCCHI SOUP
- CHICKEN ALFREDO SOUP
- EASY PUMPKIN SOUP
- THREE CHEESE SOUP
If you’re looking for a heart-warming dinner that’s ready in a quick hurry, you can’t go wrong with this 20-minute loaded baked potato soup. Packed with all your favorite toppings in every bowl, this soup will hit the spot.
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